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Monday, July 04, 2011

Perfect for hot summer days, this is a light and tasty dish! If you have tomatoes fresh from your garden, this is a great way to use some up. Fresh basil is very important for this dish, so don't cut corners with dried.

Ingredients

4 c. (3/4 inch) cubed whole wheat French bread baguette

5 c. ripe tomato wedges (about 4 large)

1/2 tsp kosher salt, divided

1 lb. medium shrimp, peeled and deveined

1/4 tsp freshly ground black pepper

2 TBS olive oil

1/4 tsp crushed red pepper

6 garlic cloves, thinly sliced

1 TBS fresh lemon juice

1 1/2 c small basil leaves

Directions

Preheat oven to 375

Place bread cubes on a baking sheet. Bake for 20 minutes or until crisp and golden brown, turning cubes once.

Combine tomatoes and 1/4 tsp salt in a large bowl. Sprinkle shrimp with remaining black pepper and salt. Heat olive oil, red pepper, and garlic in a large non-stick pan over low heat; cook 5 minutes or until warm and fragrant.

Ahem. I am ashamed to admit I have not posted since October. How did that happen?!?! But I'm back, and with an amazingly awesome appetizer! My kids (yes, the picky ones!) could not get enough of these!! I already plan to go back to the market tomorrow for more jalapenos. Enjoy!!

Ingredients

2 slices bacon

8 oz. cream cheese, softened

1/4 c. shredded extra-sharp cheddar cheese

1/4 c. minced green onions

1 tsp fresh lime juice

1/4 tsp kosher salt

1 small garlic clove, minced

14 jalapeno peppers, halved lengthwise and seeded

cooking spray

2 TBS chopped fresh cilantro

1 small tomato, chopped and seeded

Directions

Preheat grill to medium-high heat

Cook the bacon in a skillet over medium heat until crisp. Remove bacon from pan and drain on paper towels. Crumble bacon. Combine crumbled bacon, cheeses, green onions, lime juice, kosher salt and garlic in a bowl. Stir to combine.

Divide cheese evenly and fill the pepper halves.

Place peppers, cheese side up, on grill rack or grill grate coated with cooking spray. Cover and grill peppers for 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Place the peppers on a serving platter